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  1. 1
    ORGANOLEPTIC AND PHYSICOCHEMICAL CHARACTERISTICS OF CONVENTIONAL AND MICROWAVE PROCESSING OF SATAY KOMOH FROM MEAT OF THUNNUS SP. STORED FROZEN AT VARIOUS MEAT DONENESS

    ORGANOLEPTIC AND PHYSICOCHEMICAL CHARACTERISTICS OF CONVENTIONAL AND MICROWAVE PROCESSING OF SATAY KOMOH FROM MEAT OF THUNNUS SP. STORED FROZEN AT VARIOUS MEAT DONENESS by Hardoko, Djamaludin H., Tristany B.J.

    Published 2024-11-01
    “…Satay was made in 2 ways, namely the traditional charcoal grilling process and the microwave grilling process. …”
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  2. 2
    Trigger Pulse Generator Using Proposed Buffered Delay Model and Its Application

    Trigger Pulse Generator Using Proposed Buffered Delay Model and Its Application by Amit Krishna Dwivedi, Kumar Abhijeet Urma, Aminul Islam

    Published 2015-01-01
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  3. 3
    Bus Implementation Using New Low Power PFSCL Tristate Buffers

    Bus Implementation Using New Low Power PFSCL Tristate Buffers by Neeta Pandey, Bharat Choudhary, Kirti Gupta, Ankit Mittal

    Published 2016-01-01
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